Ingredients:

  • 4 cups (600g) frozen mixed berries
  • 2 tbsp (30ml) fresh lemon juice
  • 1 cup (200g) granulated sugar
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Place the 600g frozen berries and 30ml lemon juice into a large heavy bottomed pot over medium heat.
  2. Heat 5 mins until the fruit thaws and releases a deep purple liquid.
  3. Use a potato masher to crush the berries. Note: Leave some chunks for a rustic, flour dusted pastry feel.
  4. Stir in the 200g granulated sugar and 1.5g fine sea salt.
  5. Increase heat to medium high and bring to a gentle boil. Stir constantly until the sugar dissolves and the mixture bubbles evenly.
  6. Simmer for 10–15 minutes. Note: Use a spoon to skim off the pink foam from the surface to keep the color clear.
  7. Perform the setting test. Place a small spoonful of jam onto a chilled plate for 30 seconds.
  8. Push the surface with your finger. It is done when the surface wrinkles.
  9. Remove from heat and let it cool slightly before jarring.